As summer comes to an end, Art and Soul will offer another opportunity to take advantage of the restaurant’s outdoor patio. Replacing the summer’s Crab and Beer Wednesdays, the restaurant’s seasonal patio with a warm comfy fire pit, will now be the site of a delicious mid-week barbeque. Starting Wednesday, September 9th, Art and Soul will hold Wednesday Patio Barbeque Feasts, where guests can enjoy southern BBQ while cozying up to the outdoor fire pit as the seasons change and the fall foliage arrives.

The Patio Barbeque Feast will include a plate piled high with a variety of barbequed delights including Smoked Baby Back Ribs, Beef Brisket, Carolina Barbeque Wings, Coleslaw, Cornbread, Baked Beans, and a duo of unique barbeque sauces – Carolina and traditional flavors. The meal is $25 per person. Additionally, Art and Soul serves will offer new autumn brews including Alewerks Tavern Ale, Duck-rabbit Milk Stout, Penn Brewing Weizen, and Old Dominion Octoberfest. Buckets of six 7 oz. “nips” are also available for $14. The Patio Barbeque Feast will take place 5:30 p.m. – 10:30 p.m. on Art and Soul’s patio every Wednesday throughout the fall, weather permitting.

The bar at The Source by Wolfgang Puck

The Source by Wolfgang Puck is introducing the “Hour of Power” taking place Monday through Friday from 5 p.m. – 6 p.m. in the lounge. This happy hour alternative features a trio of food items paired with a flight of wines for $25 per person, exclusive of tax and gratuity. Executive Chef Scott Drewno is kick-starting his new menu with a unique trio pairing in which guests can enjoy three types of dumplings, each matched with a specially selected glass of wine (the complete menu is included below). The offerings will change frequently, and future specialties will include trios of soups, spring rolls and ribs. The current menu is available through the month of September.

The Source by Wolfgang Puck is located at 575 Pennsylvania Avenue, NW (entrance on 6th Street). The dining room is open for lunch Monday through Friday from 11:30 a.m. to 2 p.m. and dinner Monday through Thursday from 5:30 p.m. to 10 p.m., Friday and Saturday until 11 p.m. The bar is open from 5 p.m. to 11 p.m. Monday through Thursday and until 12 a.m. Friday and Saturday. For reservations please call (202) 637-6100.

Announcements:

Photo courtesy of City Paper

Today the Neighborhood Restaurant Group (NRG) announced the appointment of Kyle Bailey as Executive Chef of Birch & Barley and ChurchKey, the group’s first restaurant and beer bar in the District of Columbia opening this fall. In addition to Birch & Barley and ChurchKey, the company operates Buzz Bakery, Evening Star Café, EatBar, Planet Wine, Rustico, Columbia Firehouse, Star Catering, Tallula and Vermilion, all located in Northern Virginia.

A graduate of the Culinary Institute of America, Bailey has made his way to the nation’s capital after working in several notable New York restaurants. He most recently served as the executive chef of Allen & Delancey, a Michelin-star restaurant in New York City. The restaurant provided Bailey his first opportunity to head a kitchen, and his work was praised in numerous publications, including New York Magazine, Debonair and Gothamist.

Bailey’s inventive cuisine and appreciation for local produce is evident in the menu he has conceived for Birch & Barley, located in the ground floor of a two-story building located at 1337 14th Street NW. His modern American menu will include appetizers such as Charred Octopus with warm fingerling potatoes, pickled eggplant and fried capers and Char tartar with yuzu, ginger, basil and sesame chips. The menu will include a pasta section with rotating selections all made fresh in-house, such as Tagliatelle with braised rabbit, carrots, chives and housemade ricotta. The format of Bailey’s menu will allow guests the ability to enjoy his pasta selections as a first course, a mid-course or an entrée. Bailey has conceived an imaginative menu split into four sections: Fresh, Pressed, Roasted and Fried. Artichoke hearts with sheep’s milk ricotta and chestnut honey are a welcome ‘fresh’ snack, while ‘fried’ and spicy Hush Puppies are destined to be a crowd pleaser. For ‘pressed’ or ‘roasted’ options, guests can try the Truffled grilled cheese with tomato soup dip and the wood-fired Flatbreads with toppings such as Port-glazed Black Mission figs and Gorgonzola crema focata.

Anniversary Celebration:

Bangkok Joe’s is celebrating their 6th anniversary on September 15th; and to pay homage to patrons’ favorite dishes over the years, Chef Aulie has created a 5 course tribute menu with her best selling and most memorable dishes that will be available from September 15th through 30th. She has also included something new for the menu: Siam Sunrays cocktail. The cocktail was created by her nephew Paul Sirisant, a Smirnoff Ambassador in Thailand, to help boost tourism in and around the country. Just as Cuba has the Mojito, Thailand now has the Siam Sunrays. Aulie just returned from a trip to Thailand where she visited with her nephew and perfected the recipe so she can give the taste of Thailand in a glass to guests at Bangkok Joe’s this fall.

Bangkok Joe’s also offers half-price wine nights on Mondays and Tuesdays from 4 p.m. until close when guests can enjoy bottles of wine like Salmon Creek Pinot Grigio and Salmon Creek Pinot Noir for $14.00.

BOURBON STEAK, Michael Mina’s restaurant situated within the exclusive five-star Four Seasons Hotel in Georgetown, is pleased to unveil its tempting Thanksgiving, Christmas and New Year’s Eve menus for the upcoming holiday season. BOURBON STEAK will be the place to dine and celebrate among family and friends with delicious menus reflecting fabulous seasonal finds, from roasted Ayreshire Farm heirloom turkey and salt roasted prime rib, to Worcestershire braised short ribs, brown butter-basted Maine lobster and roasted Grimaud Farms duck prepared by Executive Chef David Varley. BOURBON STEAK also features private dining room with custom furnishings and expansive windows overlooking the C&O Canal for those who wish to celebrate and dine privately with up to 22 guests.